I had a hankering for a healthy pasta dish the other night, and when I couldn't find a recipe I liked online, I looked in my pantry and fridge and invented my own. Here's what I came up with below. (I use all organic ingredients in all my recipes.)
Mushroom Tomato Onion Black-Olive Wild Rice Pasta
- I sauteed fresh mushrooms in this coconut oil, which doesn't smell like coconut.
- Then I added in a (drained) jar of sun-dried tomatoes, a (drained) jar of black olives, and one fresh chopped onion, and I stir-fried all of it on low just until the veggies were hot.
- I made a pot of gluten-free wild rice penne pasta and tossed it with the cooked veggies. You can add in a little more coconut oil or olive oil if you feel the noodles are bit dry; that helps to toss it without tearing the noodles.
Served on our nicely set table with a small green salad, sparkling water, and Food for Life gluten-free bread that I cut into heart and star shapes with a cookie cutter and toasted in the oven, I thought it made a yummy fall meal, and my hubs raved about the flavors cooked together.
Celebrating the art of simple, charming, elegant living!